Random Thought Thread

Discussion in 'Carothers Performance Knives' started by Nathan the Machinist, Jul 17, 2017.

  1. Box_Opener

    Box_Opener Gold Member Gold Member

    227
    Aug 21, 2018
    4F60CFC9-C660-4CE1-A49B-80BB8D0527C7.jpeg 4DCC90E3-9850-4D18-9D54-D6DB9E80D52D.jpeg Merry Christmas all! Reconstructed a 19th century Austro-Hungarian goulash recipe for the in-laws. Was a big hit!
     
  2. bluemax_1

    bluemax_1 Gold Member Gold Member

    Jan 17, 2014
    Would be interested in the recipe if you don't mind sharing it.
     
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  3. Box_Opener

    Box_Opener Gold Member Gold Member

    227
    Aug 21, 2018
    Sure! I’ll type it up tomorrow. It’s not difficult at all!
     
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  4. bluemax_1

    bluemax_1 Gold Member Gold Member

    Jan 17, 2014
    Awesome! Thanks! I like goulash, but have never tried making it.
     
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  5. trevitrace

    trevitrace Gold Member Gold Member

    Jul 21, 2013


    :D


    Merry Christmas, everyone.
     
  6. WValtakis

    WValtakis Hand Engraving, Anodizing and Embellishment Knifemaker / Craftsman / Service Provider

    May 29, 2004
    I'm really impressed with it, packs quite a wallop and seems very accurate:D And the "plastic" broadheads...oh my:eek:
     
  7. tinfoil hat timmy

    tinfoil hat timmy Gold Member Gold Member

    Aug 21, 2014
    Great. Now I'm looking at crossbows.
     
    vkp78, bluemax_1, duramax and 4 others like this.
  8. WValtakis

    WValtakis Hand Engraving, Anodizing and Embellishment Knifemaker / Craftsman / Service Provider

    May 29, 2004
    I've never claimed to be a good influence ;)
     
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  9. woodysone

    woodysone Gold Member Gold Member

    Nov 21, 2005
    By the way how’s the “not a flamethrower” accuracy?:D
     
  10. WValtakis

    WValtakis Hand Engraving, Anodizing and Embellishment Knifemaker / Craftsman / Service Provider

    May 29, 2004
    More of a "spray and pray" type toy;)
     
    duramax, Mike157, jus_gus and 2 others like this.
  11. fatfrog

    fatfrog Basic Member Basic Member

    433
    Jul 26, 2019
    Have you ever had a knife-related nightmare? I dreamt I snapped the tip off my Boot Dagger the other night and Nathan and I tried to fix it but nothing worked. Literally woke up covered in sweat feeling sad and stressed.
     
    000Robert, duramax, Phill50 and 4 others like this.
  12. Nathan the Machinist

    Nathan the Machinist KnifeMaker / Machinist / Evil Genius Moderator Knifemaker / Craftsman / Service Provider

    Feb 13, 2007
    You're not going to snap the tip off that boot dagger
     
  13. Box_Opener

    Box_Opener Gold Member Gold Member

    227
    Aug 21, 2018
    Hey Blue, here is a basic heirloom recipe. It's a beef goulash but you can take it any way you want--it's not fussy. I usually use sausages, actually. It's really great with harder "hunter's style" sausages that they sell in butcher shops. The basic idea is to use low heat, don't burn the onions or the paprika, cook slowly, and taste often once you put the liquid in. It's a hunter's single pot meal at heart, meant to be cooked over a low open flame.

    -2 lbs beef chuck (I've always suspected that venison would be good in this recipe but I've never tried it)
    -1 tsp salt (this may vary on the stock you use--I often use 1/2 to a 1/4 tsp)
    -2 medium onions, yellow cooking onion type
    -2+ tbs lard, shortening, duck fat, bacon grease, butter, cooking oil, or whatever (I usually use 1/4 cup unsalted vegan butter with a dash of vegetable oil but duck lard is amazing if you can find it)
    -2+ tbs hungarian sweet paprika (I usually use 3tbs, 2 of goulash cream paste and 1tbs of sweet paprika paste but if I don't have those I do 3 tbs of sweet paprika powder, usually called hungarian paprika, from the supermarket. Just make sure it's very red colored. Old paprika is sort of tan-looking and doesn't taste as bright.)
    -1/2 tsp hungarian hot paprika powder (optional)
    -2 bay leaves
    -1 qt beef-bone stock (or whatever. I usually do 2 cups "beef" bone, 1 cup water, 1 cup vegetable stock. You can use water, too)
    -4-5 peeled and quartered potatoes, small russet but whatever you have is fine
    -1/4 tsp black pepper
    -1/2 tsp caraway seeds, crushed with the back of a spoon (optional)
    -mustard, dijon or regular yellow (optional)

    Cut the beef into cubes about 1 inch and add 1/2 tsp salt to them. Dice the onions and soften them in the lard, oil, or whatever on low heat--don't brown the onions if you can help it. Add paprika, pepper, a bit of salt, caraway (if you're using it) to the onions. Mix and let cook slowly for a few minutes to reconstitute into a kind of paste. Add the beef and mix well. Cook on low heat for an hour, stirring often (during this time I peel the potatoes, quarter them, and put them in a bowl of cold water to keep). Add stock, potatoes, bay leaves. Mix, cover, and let simmer on low until the potatoes can be pierced with a fork. Taste during this step to add more salt or pepper if you need it.

    To serve you can make egg dumplings (see below), add dollops of sour cream, or my secret step I will only share with you guys--spoon in a tiny amount of dijon or plain yellow mustard to the bowl, add stock, mix together, then finish adding the goulash. A hungarian butcher I talked to once said that finishing with a bit of mustard gave goulash a "wild" taste and it really does. I added the caraway seeds to this recipe to give it an extra depth to this finishing step. It's incredible with sausage, which is why I personally prefer it for my goulash. I should also mention that you don't have to cook the goulash as long before adding stock if you're using sausage and if your sausages are the soft italian kind you can pull them out after you add the stock, cut them up, and put them back in once the potatoes start getting close to finished. That way they won't be too soft when you serve.

    Dumplings are basically:
    -3 eggs
    -1 1/2 cups flour
    -3/4 tsp salt

    Add flour to unbeaten eggs and salt, mix well, let stand 1/2 hour. Then you drop about teaspoon sized dollops straight into the goulash when the potatoes are almost done, cover, and simmer. The dumplings will float to the surface when they're ready, which will take about 5 minutes. Dumplings are how my mom used to make this and how I've had it served in Budapest, but I've also had it served without them, too, and I usually don't add them myself because I am lazy and I like potatoes.

    This is just one recipe for goulash. Everyone sort of has their own way of doing it and there is no wrong way, except not adding enough paprika. Hope this isn't too crazy with notes. It's really not hard to make.
     
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  14. Big DJ

    Big DJ Gold Member Gold Member

    Oct 29, 2013
    I'm half Hungarian and will be enjoying this soon, thanks.
    My mom took all of her family recipes with her. None of it was ever written down.
     
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  15. unwisefool

    unwisefool Gold Member Gold Member

    Jan 22, 2007
    I'm 0% Hungarian, but I am hungry and will try it out! Thanks!
     
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  16. Box_Opener

    Box_Opener Gold Member Gold Member

    227
    Aug 21, 2018
    Hey, I’ve got a bunch of Hungarian cookbooks if you want a pic of a recipe or something. Just let me know. Sorry to hear about your mom.
     
  17. Big DJ

    Big DJ Gold Member Gold Member

    Oct 29, 2013
    My mom passed many years ago but thanks.
    I'll pm you about the recipes, that would be great.
     
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  18. 1AbominAble1

    1AbominAble1 Gold Member Gold Member

    Jul 26, 2010

    I’m going to have to get one to mess around with, seems like a fun bow to shoot. I have an Excalibur Matrix 380 recurve X-Bow but it’s a pain to shoot for fun with the crazy draw weight.
    Thanks for the reply.
     
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  19. Daverous

    Daverous StabosauROUS Knifemaker / Craftsman / Service Provider

    430
    Oct 31, 2018
    I own a lot of watches. Seems to go hand and hand with knives;) my go to, no hassle, always on point, is below. Titanium and atomic clock linked? Yes plz.
    [​IMG]
     
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  20. Big DJ

    Big DJ Gold Member Gold Member

    Oct 29, 2013
    What model Is that?
     
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